Original Recipe: Jordan's Sesame Slaw

Lebanon, Oregon is not really known for having a huge variety of restaurants, especially when it comes to things other than hamburgers and pizza. The selection has gotten better over the last few years as the town has grown, which is great since people have become more and more adventurous with their eating habits.

But in getting those options, we've had a few restaurants that have come and gone, leaving their former patrons without a similar option. This is definitely the case for me, when we got our first teriyaki and sushi restaurant. The food there was great. I was a regular there, so much so that the owner would occasionally bring out things for me to try that weren't even on the menu. Great guy, really good food.

Then the owner passed away, the restaurant closed, and life for everyone else went on. Unfortunately for us that meant we were left without the company of an awesome human being. We were also without his awesome food.

Why do I bring this sad story up? Because about a year ago I was trying to recreate a recipe for his amazing Asian-style side slaw that he made. The result was ultimately a failure, but it resulted in me trying to perfect my own recipe for coleslaw, which I am now asked to make for family get-togethers on a regular basis.

Every time I make it all I get are complements on how good it is. It's not only delicious on it's own, it's also pretty versatile, as I've family members eat it plain, put it on hotdogs, or even use it as a component to put on tacos. Even I like to eat it, and I don't even like coleslaw.

Now it's time to share this recipe with the world. Below is the list of ingredients you'll need to start. Of course, I'm using American measurements, but it should be simple enough to convert to metric if need be. Anyway, here you go:

Jordan's Sesame Slaw

Prep Time: ~15 minutes
Total Time: 4 hours
Notes: For best results, I recommend making this several hours before you intend on eating it. It has to sit up in the fridge for a few hours in order for the dressing to work it's magic and break down some of the cabbage. Four hours should be long enough, but you can start it the night before if desired.

Ingredients: 

• One (1) small cabbage (shredded) OR one (1) bag pre-shredded cabbage (about 16oz) (NOTE: can use mixed cabbage for more color if desired.)
• Two (2) medium sized carrots, shredded
• Two (2) tablespoons red onion, diced
• Two-thirds (2/3) cup mayonnaise
• One-fourth (1/4) cup granulated sugar
• One (1) tablespoon white vinegar
• One (1) tablespoon sesame oil
• One-fourth (1/4) teaspoon salt
• One-half (1/2) teaspoon poppy seeds
• Three (3) teaspoon toasted sesame seeds (optional)

Step One: We're starting with the veggies. Mix cabbage, carrots and onion in a large bowl. Be sure you have some way of sealing the top of the bowl, either with a lid or saran wrap. Also, this will be the bowl you'll be serving it in (unless you just like dirtying multiple dishes) so make it a good one.

Step Two: Now, the dressing. Place mayo, sugar, vinegar, sesame oil, salt, poppy and sesame seeds in a separate bowl. Stir until mixed well.

Step Three: Mix the dressing mixture into the cabbage/carrot/onion bowl. Mix as best you can until the dressing has coated most of the vegetables. It doesn't have to be perfect coverage; just until you don't see any clumps of dressing. If it still looks dry, don't worry, the dressing will help break things down in the next step.

Step Four: Cover bowl, stick in fridge, let marinate for about 4 hours.

Done!

Now you can enjoy your sesame slaw!